Dried tomato pomace is the dried mixture of tomato skins, pulp and crushed seeds that remain after the processing of tomatoes for juice, soup, or ketchup. It is a middle protein, a good source of B Vitamins and a fair source of Vitamin A.

Dried apple pomace is a byproduct of cider, juice, and vinegar production, consisting of the peel, pips, pulp, and other unwanted parts of the apple. It is dehydrated to create a dry, powdered form and is highly desirable due to its sugar content.

Researchers pulverised the dried pomace from the white Turkish wine grape Emir Karasi and red Kalecik Karasi grapes; this was mixed with ethyl acetate, methanol or water and exposed to 14 different types of food bacteria.

Dried Apple Pomace is well known for its nutritious value and is great as a food ingredient, pet food ingredient, or animal feed. We provide high quality dried apple pomace flakes and powders at a variety of sizes.

Dried fruit and vegetable pomace produced mainly from polish origin plants; used for polyphenols extraction, natural ingredient in fruit tea, herbal mixes.

Oct 7, 2024 · Dried grape pomace is stored in cheesecloth bags. The drying makes pomace much more effective from a medicinal standpoint because the air exposure eliminates any remaining alcohol in the grape pomace.

Nov 28, 2018 · When looking at the ingredient of a dog food formula, you may have noticed Tomato Pomace or Dried Tomato Pomace as one of the minor ingredients. But what exactly is Tomato Pomace?

Dried tomato pomace is the dried mixture of tomato skins, pulp and crushed seeds that remain after the processing of tomatoes for juice, soup, or ketchup. It is a middle protein, a good source of B Vitamins and a fair source of Vitamin A.

Feb 5, 2024 · Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace.

Feb 5, 2024 · This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder.